Cordovan salmorejo

First of all we are going to cook the eggs, in a Professional saucepan we put the eggs over medium-high heat and let them cook for 13 minutes. Then we take it out and put it in a bowl with ice water and leave it for 15 minutes, this way they will peel very easily. We are going to use half an egg for each diner. Wash the tomatoes well and remove the stems. You can peel them or not, depending on the robot you are going to use and its power. Remove the stem of the tomato with a lace and cut it into four pieces.

Ingredients

For 4-6 people:

  • 500 g of red tomato
  • 100g bread from the day before
  • 150 ml of extra virgin olive oil
  • Vinegar (to taste)
  • 1 garlic (optional)
  • Chopped Iberian ham
  • 2-3 eggs L
  • Salt

Preparation

  1. First we are going to cook the eggs, in a saucepan Professional we put the eggs over medium-high heat and let cook for 13 minutes. Then we take it out and put it in a bowl with ice water and leave it for 15 minutes, this way they will peel very easily. We are going to use half an egg for each diner.
  2. Wash the tomatoes well and remove the stems. You can peel them or not, depending on the robot you are going to use and its power. Remove the stem of the tomato with a lace and cut it into four pieces.
  3. Put the tomatoes in the bowl or glass of the blender and crush them. Salt lightly, then add the garlic without the germ, if you don't like garlic you can not add it, the salmorejo will be just as tasty.
  4. Add the bread and a dash of vinegar. Blend for a couple of minutes. And we try, when making the salmorejo it is very important to try each raisin to rectify the salt and vinegar until it is to your liking.
  5. Finally we incorporate the extra virgin olive oil in the form of a thread and without stopping to grind so that it emulsifies, we beat for 5 minutes. We reserve in the fridge until the moment of serving that we will accompany as tradition dictates with the chopped egg and some cubes of chopped Iberian ham.
  6. Lastly, add a splash of extra virgin olive oil to each bowl and enjoy this cream or cold soup that is so popular at this time of year.

Photographs and recipe by MJ .

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